• Introduction
• Commercial pralines
• Creative pralines
• Moulded pralines
• Dipped pralines
• Pastry
• Chocolate desserts

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The Finger

Lene Oxholm Ballibager, Denmark

Ingredients

• 100 gr Milk chocolate Callebaut "Chocolat d'Origine Java" & some for moulding
• 50 gr cream
• 20 gr dry white wine
• 20 gr Muscat wine
• 15 gr lemon juice
• 20 gr golden syrup
• 20 gr granulated brown sugar
• 1 vanilla pod
• grated rind of 1 big lemon
• 1/2 teaspoon crushed Tonga nuts
• 1/2 teaspoon liquorice powder
• 1, 1/2 ground coriander

Method

Blanche whole lemon fruits 5 times. Boil cream, wine, lemon juice, syrup, brown sugar, vanilla and lemon rind and pour over the chopped chocolate. Store in a cold place until the next day. Then add Tonga nuts, liquorice powder and coriander.